Pork & Prawn Wontons with Homemade Chilli Crisp

20 mins
Serves 1
youtube.com

Directions

  1. 1Prepare the wonton filling by mixing all ingredients in a bowl.
  2. 2Prepare the wonton filling by mixing all ingredients in a bowl.
  3. 3Prepare the wonton filling by mixing all ingredients in a bowl.
  4. 4Mix the filling thoroughly and build up the texture by picking it up and throwing it into the bowl a few times.
  5. 5Mix the filling thoroughly and build up the texture by picking it up and throwing it into the bowl a few times.
  6. 6Mix the filling thoroughly and build up the texture by picking it up and throwing it into the bowl a few times.
  7. 7Add a teaspoon of filling to each wonton wrapper, wet the edges, and fold to create a triangle shape. Press to seal and set aside.
  8. 8Add a teaspoon of filling to each wonton wrapper, wet the edges, and fold to create a triangle shape. Press to seal and set aside.
  9. 9Add a teaspoon of filling to each wonton wrapper, wet the edges, and fold to create a triangle shape. Press to seal and set aside.
  10. 10Finely slice one shallot and ten cloves of garlic for the chilli crisp.
  11. 11Finely slice one shallot and ten cloves of garlic for the chilli crisp.
  12. 12Finely slice one shallot and ten cloves of garlic for the chilli crisp.
  13. 13Heat the oil, add shallots, fry until golden, and remove. Repeat with garlic and blanched peanuts, setting aside the crunchy ingredients.
  14. 14Heat the oil, add shallots, fry until golden, and remove. Repeat with garlic and blanched peanuts, setting aside the crunchy ingredients.
  15. 15Heat the oil, add shallots, fry until golden, and remove. Repeat with garlic and blanched peanuts, setting aside the crunchy ingredients.
  16. 16In the same oil, add ginger, garlic, star anise, cinnamon stick, coriander seed, and bay leaves. Infuse on medium heat for about 15 minutes, then strain and remove the aromatics.
  17. 17In the same oil, add ginger, garlic, star anise, cinnamon stick, coriander seed, and bay leaves. Infuse on medium heat for about 15 minutes, then strain and remove the aromatics.
  18. 18In the same oil, add ginger, garlic, star anise, cinnamon stick, coriander seed, and bay leaves. Infuse on medium heat for about 15 minutes, then strain and remove the aromatics.
  19. 19In a metal bowl, mix gochugaru, Sichuan peppercorn powder, chilli flakes, sugar, salt, MSG, and black vinegar.
  20. 20In a metal bowl, mix gochugaru, Sichuan peppercorn powder, chilli flakes, sugar, salt, MSG, and black vinegar.
  21. 21In a metal bowl, mix gochugaru, Sichuan peppercorn powder, chilli flakes, sugar, salt, MSG, and black vinegar.
  22. 22Heat the infused oil to 375°F. Carefully add it, ladle by ladle, to the seasonings, stirring continuously. Add the crunchy ingredients and store in a jar.
  23. 23Heat the infused oil to 375°F. Carefully add it, ladle by ladle, to the seasonings, stirring continuously. Add the crunchy ingredients and store in a jar.
  24. 24Heat the infused oil to 375°F. Carefully add it, ladle by ladle, to the seasonings, stirring continuously. Add the crunchy ingredients and store in a jar.
  25. 25Add wontons to simmering water and cook for 4-5 minutes.
  26. 26Add wontons to simmering water and cook for 4-5 minutes.
  27. 27Add wontons to simmering water and cook for 4-5 minutes.
  28. 28Place chilli crisp, black vinegar, and cooked wontons in a bowl. Top with more chilli oil, sesame seeds, and spring onions.
  29. 29Place chilli crisp, black vinegar, and cooked wontons in a bowl. Top with more chilli oil, sesame seeds, and spring onions.
  30. 30Place chilli crisp, black vinegar, and cooked wontons in a bowl. Top with more chilli oil, sesame seeds, and spring onions.

Ingredients

  • 250 g pork mince
  • 250 g pork mince
  • 250 g pork mince
  • 150 g king prawn
  • 150 g king prawn
  • 150 g king prawn
  • 3 cloves garlic
  • 3 cloves garlic
  • 3 cloves garlic
  • 1 knob ginger
  • 1 knob ginger
  • 1 knob ginger
  • 2 tbsp leek
  • 2 tbsp leek
  • 2 tbsp leek
  • 2 tbsp Chinese cabbage
  • 2 tbsp Chinese cabbage
  • 2 tbsp Chinese cabbage
  • 2 minced spring onions
  • 2 minced spring onions
  • 2 minced spring onions
  • 2 tbsp chives
  • 2 tbsp chives
  • 2 tbsp chives
  • 1 tsp light soy
  • 1 tsp light soy
  • 1 tsp light soy
  • 2 tbsp shaoxing wine
  • 2 tbsp shaoxing wine
  • 2 tbsp shaoxing wine
  • 1 tbsp oyster sauce
  • 1 tbsp oyster sauce
  • 1 tbsp oyster sauce
  • 1 tbsp sesame oil
  • 1 tbsp sesame oil
  • 1 tbsp sesame oil
  • 1 tsp white pepper
  • 1 tsp white pepper
  • 1 tsp white pepper
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tsp sugar
  • 1 tsp sugar
  • 1 tsp MSG
  • 1 tsp MSG
  • 1 tsp MSG
  • 1 shallot
  • 1 shallot
  • 1 shallot
  • 10 cloves garlic
  • 10 cloves garlic
  • 10 cloves garlic
  • 500 ml neutral oil
  • 500 ml neutral oil
  • 500 ml neutral oil
  • 1 cup blanched peanuts
  • 1 cup blanched peanuts
  • 1 cup blanched peanuts
  • 1 knob ginger
  • 1 knob ginger
  • 1 knob ginger
  • 3 cloves garlic
  • 3 cloves garlic
  • 3 cloves garlic
  • 2 star anise
  • 2 star anise
  • 2 star anise
  • 1 cinnamon stick
  • 1 cinnamon stick
  • 1 cinnamon stick
  • 1 tbsp corriander seed
  • 1 tbsp corriander seed
  • 1 tbsp corriander seed
  • 2 bay leaves
  • 2 bay leaves
  • 2 bay leaves
  • 2 tbsp gochugaru
  • 2 tbsp gochugaru
  • 2 tbsp gochugaru
  • 1 tsp sichuan peppercorn powder
  • 1 tsp sichuan peppercorn powder
  • 1 tsp sichuan peppercorn powder
  • 1 tsp chilli flakes
  • 1 tsp chilli flakes
  • 1 tsp chilli flakes
  • 1 tbsp sugar
  • 1 tbsp sugar
  • 1 tbsp sugar
  • 1 tsp sea salt
  • 1 tsp sea salt
  • 1 tsp sea salt
  • 1 tsp MSG
  • 1 tsp MSG
  • 1 tsp MSG
  • 1 tbsp black vinegar
  • 1 tbsp black vinegar
  • 1 tbsp black vinegar
  • 1 tsp black sesame seeds
  • 1 tsp black sesame seeds
  • 1 tsp black sesame seeds
  • 1 tsp white sesame seeds
  • 1 tsp white sesame seeds
  • 1 tsp white sesame seeds

Equipment

knifecutting boardbowlgraterspoonwonton wrappersbaking sheetpaper towelssmall potstrainerchopsticks